Blood Orange Curd

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Winter is Moro (blood) orange season. Blood oranges originated from southern Italy.  They are so named due to their bright red, some say maroon, interior.  The peel may show a hint of reddish blush, but the added blush does not guarantee a redder interior fruit.  To salute the season, we made Blood Orange Curd using the juice.  Citrus curd is citrus juice, sugar, egg yolks and butter cooked together until thick. It is great to spread on toast, English muffins, or spread on plain  butter cookies or inserted into small pastry shells.

Prep Time: 10 minutes

Cook Time: 15 to 20 minutes

4  large egg yolks

1/2 granulated sugar

Strips of 1 Moro (blood) orange peel (no white pith)

1/3 cup fresh blood orange juice (from 2 or 3 blood oranges), strained

1 tablespoon fresh lemon juice

1/8 teaspoon salt

6 tablespoons butter (no substitutes)

1. Combine all ingredients in a heavy bottom 1-1/2-quart saucepan or the top of a double boiler; stir until combined. Cook over medium-low heat (or for double boiler, simmer over water using medium heat); stir frequently until mixture is thick and reaches 165 degree  F. on an instant-read thermometer.

Remove from heat and strain through a fine sieve into a cup measure.

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Discard the peel. Pour into a clean 8-ounce jar. Cover and refrigerate. Keeps up to 3 weeks. Makes  1 cup.

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